Whole30 Bateta Wara
Reimagine a classic Indian favorite with this Whole30 Bateta Wara recipe—an irresistible fusion of bold spices and a clean-eating twist! These golden, crisp potato fritters are perfectly seasoned with turmeric, cumin, and fresh cilantro, while a light coconut flour and arrowroot starch batter keeps them both gluten-free and Whole30 compliant. Fried to perfection in avocado oil, each bite bursts with warm, spiced flavors complemented by a hint of zesty lemon and aromatic ginger-garlic paste. Quick to make in just 40 minutes and perfect as a snack or appetizer, these potato patties are a satisfying crowd-pleaser you can feel good about serving. Don't forget to top them off with extra cilantro for a fresh, vibrant finishing touch!
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Ingredients
- 4 pieces Medium potatoes
- 0.5 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 0.5 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.25 cup Avocado oil
- 1 piece Green chili (finely chopped)
Directions
Step 1
Peel the potatoes, cut them into large chunks, and boil in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
Step 2
In a large mixing bowl, mash the potatoes until smooth.
Step 3
Add 0.5 teaspoon salt, turmeric powder, red chili powder, cumin seeds, chopped cilantro, lemon juice, ginger paste, garlic paste, and chopped green chili to the mashed potatoes. Mix well until all the spices and ingredients are evenly distributed.
Step 4
In a separate bowl, combine coconut flour and arrowroot starch with 0.5 teaspoon salt. Slowly add water, whisking continuously until you have a smooth batter.
Step 5
Shape the spiced mashed potatoes into small balls or patties, about 1.5 inches in diameter.
Step 6
Dip each potato ball into the batter, ensuring it is fully coated.
Step 7
Heat avocado oil in a skillet over medium heat. Once hot, carefully place the coated potato balls into the oil.
Step 8
Fry the Bateta Wara in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.
Step 9
Remove from oil and drain on a paper towel-lined plate.
Step 10
Serve hot, garnished with additional chopped cilantro if desired.
Nutrition Facts
| Serving size | (1174.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.7 |
| Total Fat 64.9g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2795.3mg | 0% |
| Total Carbohydrate 225.2g | 0% |
| Dietary Fiber 46.4g | 0% |
| Total Sugars 14.1g | |
| Protein 31.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 169.3mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 4441.3mg | 0% |
Source of Calories